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Chicken and chick pea tagine

Serves 4

Key Nutrients per Portion

Calories
449
Fat g
12.1
Fat as saturates g
1.8
Carbs g
36.6
Carbs as sugars g
25.8
Protein g
41.0
Salt g
1
Fibre g
13.3

 

chicken tagine
A great low fat, low salt dish with plenty of vitamins, minerals and fibre. You may find this filling enough with a simple green salad or you can always add a little wholemeal cous cous, quinoa or brown rice if that suits you.

Ingredients

  • 4 chicken breasts about 120g each
  • 1 onion
  • 1 small red chilli
  • 1 red pepper
  • 1 green pepper
  • 1 orange pepper
  • 3 carrots
  • 4 cloves garlic
  • 1 x 400g tin chick peas drained
  • 85g green olives
  • 20 almonds
  • 2 x 400g tins tomatoes
  • 2 tsp cumin
  • 2cm fresh ginger peeled and chopped
  • 1 tbsp honey
  • 2 cinnamon sticks
  • 1 tbsp olive oil

 

What to do?

Peel and chop the onions, garlic and ginger and chop the chilli and peppers.

Heat the oil in a deep frying pan and fry the onions, garlic and peppers gently until slightly golden. Add the ginger and chilli and cook to soften.

Remove with a slotted spoon and put to one side

Chop the chicken breasts into chunks and fry in the remaining oil until the outside is slightly golden

Mix the cumin and honey into the tomatoes in a bowl and add the cinnamon sticks

Add to the chicken along with the onions, garlic, chilli, ginger and peppers.

Chop the carrots into chunks and add to the pan.

Cook until the chicken pieces are cooked through.

Add the chick peas, olives and almonds and heat through

Serve with wholemeal cous cous, quinoa or brown rice and a green salad with freshly squeezed lemon.


Grilled turkey breasts with garlic, chilli and lime

Serves 4:

Key nutrients per portion.

Calories
132
Fat g
0.9
Fat as saturates g
0.4
Carbs g
0.9
Carbs as sugars g
0.2
Protein g
30
Salt g
0.1
Fibre g
0.4
spicy-turkey-2

Ingredients

  • 4 x 120g turkey breast fillets
  • 4 cloves garlic
  • 2cm (thumb sized) portion fresh ginger
  • 2tsp fresh lime juice
  • 20g fresh coriander
  • 1 tsp chilli flakes
  • 1/2 tsp garam masala

What to do?

Peel and roughly chop the garlic and ginger then blitz in a food processor with the lime juice and most of the coriander (reserve a little to garnish.)

Stir in the garam masala and chilli flakes.

Wash and pat dry the turkey breasts and score them diagonally.

Spread the spice mixture over the turkey rubbing in well.

Place in a dish with any remaining spice mixture, cover and place in the fridge for at least a couple of hours but preferably overnight if you can.

When you are ready cook the turkey breasts under a medium grill for about 20 minutes or until the flesh is thoroughly cooked through.

Garnish with coriander and serve with salad and wholemeal pitta bread or a baked sweet potato (as shown.)


Paprika Chicken

Serves 4

Key Nutrients per Portion

Calories
169
Fat g
6.7
Fat as saturates g
2
Carbs g
11.5
Carbs as sugars g
9.2
Protein g
13.4
Salt g
0.6
Fibre g
3.7

 

Paprika chicken This low fat, low salt dish is great for heart health and a good choice for anyone trying to keep their weight down. The tomatoes add great flavour and bump up the vitamin A and C for great night vision and healthy teeth and connective tissue.

Ingredients

  • 200g chicken thighs
  • 1 onion
  • 1 clove garlic
  • 1 tbsp rapeseed oil
  • 1 tsp smoked paprika
  • 1 tsp caraway seeds
  • 1 tsp sugar
  • 250ml chicken stock
  • 250g baby tomatoes
  • 1 tbsp wine vinegar
  • 2tbsp tomato puree
  • 250g baby/cherry tomatoes
  • 1 tbsp half fat creme fraiche
  • parsley to garnish

What to do

Peel and chop the onion and garlic
Heat half the oil in a deep frying pan and gently fry the onion and garlic until soft.
Add the paprika and caraway seeds. Remove from the pan and set aside.
Add the remaining oil to the pan and fry the chicken thighs to slightly brown them.
Meanwhile make up 250ml chicken stock with a stock cube and boiled water and add the vinegar, tomato puree and sugar.
Once the thighs have browned slightly add the stock mixture and the tomatoes. Cover and simmer until the chicken is cooked through
Meanwhile take the half fat creme fraiche out of the fridge and allow it to get closer to room temperature - this will help prevent curdling.
Chop the parsley
Once the chicken is cooked turn off the heat and allow the ingredients to cool a little before adding the creme fraiche. To speed things up you can always add a little sauce to the creme fraiche first and then mix it all in together.
Add the parsley reserving a little to garnish.
Serve with wholegrain basmati rice and salad or vegetables of your choice.

Baked fish with spicy coriander and nut

Serves 4:

baked-fish-spicy-coriander-nutrition

Baked-fish-with-spicy-coriander-and-nut

A great dish for heart health and weight management and a good source of protein for strong muscles.

This is my attempt to recreate a dish I had once in Greece and loved. The preserved lemons really add a zing and the spicy coriander mix is great with the nuts. My taste testers thought it was really tasty.

Ingredients

  • 4 white fish fillets about 200g each
  • 2 tbsp harissa paste
  • 50g walnuts
  • 50g almonds
  • Large handful of coriander
  • 1 preserved lemon
  • juice of a lemon

What to do?

Set the oven to 180 degrees Celsius, Gas Mark 4

Blitz the nuts and preserved lemon in a food processor. Add the coriander leaves (leaving a few for garnish) and give them a quick pulse - you don’t want to pulverise them just break them up a bit. Add the harissa paste.

Cut out 4 squares of foil and place 1 fish fillet on each square

Spoon the nut, lemon and spice mixture onto each fish fillet and wrap up in the foil. If you have time you can marinade the fish in fridge for a couple of hours. If not then just pop them straight in the oven.

Cook for about 15 minutes then check to se if the flesh is cooked through.
Spritz with a bit of fresh lemon juice and garnish with coriander leaves. Serve with salad and warmed pitta bread or naan.


Chicken and Spinach Curry

Serves 4:

Key nutrients per portion.

chicken-spinach-curry-nutrition

Chicken-and-Spinach-Curry

A good dish for heart health and weight management with plenty of B vitamins and lycopene which may have a role in cancer prevention. A good way to get protein and fibre too.

Try this tasty low fat curry as an alternative to that Friday night Take Away! If you prefer slightly less heat use half a chilli and reduce the Garam Masala a little. With the quantities below it’s pretty hot but not like a Vindaloo. The yogurt and mint that I suggest you serve it with will balance out some of the heat.

Ingredients

  • 4 chicken breasts about 120g each
  • 1 onion
  • 4 cloves garlic
  • 2 x 400g tins tomatoes
  • 2 tsp cumin
  • 1 tbsp garam masala
  • 1 tsp sugar
  • Piece of fresh ginger about the size of your thumb
  • 4 tsp malt vinegar
  • 2 tsp mustard seeds
  • 1/2 red chilli
  • 2 tsp turmeric
  • 450g spinach
  • Handful fresh coriander
  • 1 tbsp rapeseed oil

What to do?

Peel and chop the onions, garlic and ginger and chop the chilli

Heat the oil in a deep frying pan and fry the onions and garlic gently until slightly golden. Add the ginger and chilli and cook to soften.

Remove with a slotted spoon and put to one side

Chop the chicken breasts into chunks and fry in the remaining oil until the outside is slightly golden

Mix the cumin, mustard seeds, garam masala, vinegar, sugar and turmeric into the tomatoes in a bowl

Add to the chicken along with the onions, garlic, chilli and ginger and cook until the chicken pieces are cooked through.

Add the spinach and cook until it has wilted into the mixture, releasing its own moisture

Roughly rip up the coriander leaves and add to the mixture, saving a handful to sprinkle on top when you serve.

Serve with a spoon of fat free natural yogurt and mint and wholegrain basmati rice or pitta bread or naan. The latter will add more fat and calories.


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